MethodPrep:30min › Cook:20min › Ready in:50min

Clean the mushrooms and remove the stalk. Finely chop the stalks and set aside. Sprinkle the mushroom caps with salt and drizzle with lemon juice.

For the stuffing:

In a large frying pan melt the butter and cook and stir the shallots until soft. Add the chopped mushroom stalk and 1 teaspoon lemon juice and cook for about 5 minutes. Add the veal mince and cook and stir to brown. Remove veal mixture from the pan and set aside to cool.

When cooled add the egg, breadcrumbs, cream, parsley and nutmeg and season with salt and pepper to taste.

Spoon the veal mixture into the mushroom caps and arrange in the prepared baking tray.

For the sauce:

Melt the butter in a small saucepan and add flour. Whisk the butter and flour for a few seconds until straw coloured, then gradually pour in milk. Whisking constantly, allow the sauce to simmer until thickened and smooth. Add cream, lemon juice and salt. Pour sauce evenly over the mushrooms.

Bake the stuffed mushrooms in the preheated oven for about 20 minutes. Remove from the oven and serve hot.